Cooler container, cold tray, and red wine server

ABSTRACT

There are provided a cooler container, cold tray, and red wine server in which it is possible to adjust the temperature of an outer surface on the buffer layer side of the container to a temperature that differs from the melting point of a freezing material. The cooler container adjusts temperature of an object to be cooled that includes a beverage or food product, the cooler container having at least a region with a hollow structure, the cooler container including: a thermal storage layer in the region, the thermal storage layer containing a freezing material that changes phase at a specific temperature; and at least one buffer layer in the region, the at least one buffer layer being separated from the thermal storage layer in the region and containing an antifreeze material that is a fluid at a phase transition temperature of the freezing material. The provision of the at least one intervening buffer layer enables the temperature of the outer surface on the buffer layer side of the container to differ from the melting point of the freezing material.

TECHNICAL FIELD

The present invention relates to cooler containers, cold trays, and redwine servers for temperature management for food materials, beverages,and red wine.

BACKGROUND ART

Objects that need to be stored at a constant temperature, especially,from alcoholic drinks (e.g., wine, beer, and Japanese sake or rice wine)and non-alcoholic drinks (e.g., soft drinks and water) to food productsto medications, have appropriate storage temperatures of their own.Hence, there is a demand for cooling and thermal insulation containersthat are capable of quickly bringing these objects to their desirablestorage temperatures and of maintaining them at the desirabletemperatures for an extended period of time. For example, an uncookedfood material, such as sashimi or raw fish, is preferably stored andeaten at 0 to 5° C. because the food may lose its freshness if it is puton a warm tray and may freeze and lose flavor if put on an excessivelycold tray. Other foodstuffs similarly have their own temperature rangesin which they can be eaten without losing natural texture and flavor.These appropriate temperature ranges vary greatly from around 20° C. forchocolate, 15 to 16° C. for Camembert cheese, 0 to 5° C. for raw oyster,not lower than 18° C. for honey, 40 to 50° C. for Gyokuro or highquality Japanese green tea, to around 60° C. for typical Western tea.

A container is therefore needed that can keep the food materials andbeverages at an appropriate temperature when they are put on, ortemporarily stored in, a cooler container, thermal insulation container,or like plate or tray. From this point of view, Patent Literature 1discloses technology for maintaining the temperature of food materialsplaced on a plate or tray by providing an insulating or cold insulationmaterial on the bottom of the plate and tray.

Wine gives very different flavors and aromas depending on temperatureand should be kept more precisely at an optimum drinking temperature.Wine cooling buckets containing ice water are popularly used to satisfysuch needs.

The use of such a bucket cooler, however, requires water on the winebottle to be wiped off every time the bottle is taken out of the bucket.To remedy this nuisance, wine cooler sleeves in which one can put a winebottle are being proposed that include a means of fixing a coldinsulator therein (in a position close to the bottle). The use of thewine cooler sleeve eliminates the need to remove water off the bottle.In this design, however, temperature drops too low to keep the red wineat an optimum drinking temperature (14 to 18° C.) because the coldinsulator (cold storage material) is water-based (0° C. or below).Meanwhile, without the cold storage material, the wine cooler sleeve canmaintain the red wine at an optimum drinking temperature (14 to 18° C.)for less than 30 minutes. One would be forced to use, for example, anelectrically powered, constant-temperature wine cooler to keep red wineat an optimum drinking temperature, which may be problematic.

Patent Literature 2 discloses insulating/cold insulation materials andrelated technology for use in plates, trays, wine cooler sleeves, andlike cooling/thermal insulation tools. These cold storage materials arehighly flexible and suited for cooling at or around normal temperatureand have a low polymer content that should be mixed with, for example,hexadecane and tetradecane.

Patent Literature 3 proposes a wine cooler sleeve with a fixing meansthat enables a cold insulator to be removably attached to the inner wallof a cooler container. The cooler container is provided therein with arib for holding the cold insulator. In this structure, which is simplerthan conventional wine cooler sleeves, the wine bottle collects fewerwater droplets thereon and more easily slips into the wine coolersleeve.

CITATION LIST Patent Literature

-   Patent Literature 1: Japanese Unexamined Patent Application    Publication, Tokukai, No. 2010-203753-   Patent Literature 2: Japanese Unexamined Patent Application    Publication, Tokukai, No. 2006-316194-   Patent Literature 3: Japanese Unexamined Patent Application    Publication. Tokukai, No. 2010-047313

SUMMARY OF INVENTION Technical Problem

The cold tray of Patent Literature 1 has a top surface temperature thatis dictated by the phase transition temperature of the insulatingmaterial/cold insulator. Therefore, it is difficult to adjust the traytemperature to match the suitable temperatures of various foodmaterials, and it is necessary to prepare different insulatingmaterials/cold insulators for different suitable temperatures, which isa complex procedure.

Patent Literature 2 provides a possibility that the optimum drinkingtemperature of red wine (14 to 18° C.) may match the phase transitiontemperature of a cold storage material (at which the material produceslatent heat). It is however difficult to maintain a temperature thatdiffers from the phase transition temperature of the cold storagematerial, for example, to maintain the optimum drinking temperature ofwhite wine (5 to 10° C.), by simply attaching the cold storage materialaround the wine bottle. Patent Literature 2 fails, for example, to coolthe red wine quickly from normal temperature (around 25° C.) to theoptimum drinking temperature (14 to 18° C.) and to adequately maintainthe red wine at the optimum drinking temperature (14 to 18° C.). PatentLiterature 2 also fails to disclose a specific structure for a winecooler sleeve. Furthermore, the cold storage material used in PatentLiterature 2 is prepared from an organic material (e.g., petroleum) andhence flammable and ill-suited for use with foods and beverages.

Patent Literature 3 does not disclose any specific temperatures relatedto the cold insulator and therefore falls short of enabling one toadequately maintain red wine at the optimum drinking temperature (14 to18° C.).

An embodiment of the present invention, made in view of these issues,has an object to provide a cooler container in which it is possible toadjust the temperature of an outer surface on the buffer layer side ofthe container to a temperature that differs from the melting point of afreezing material.

Solution to Problem

To achieve the object, the present invention, in an embodiment thereofis directed to a cooler container that adjusts temperature of an objectto be cooled that includes a beverage or food product, the coolercontainer having at least a region with a hollow structure, the coolercontainer including: a thermal storage layer in the region, the thermalstorage layer containing a freezing material that changes phase at aspecific temperature; and at least one buffer layer in the region, theat least one buffer layer being separated from the thermal storage layerin the region and containing an antifreeze material that is a fluid at aphase transition temperature of the freezing material, wherein the atleast one buffer layer transfers heat from the object to be cooled tothe thermal storage layer and vice versa.

Advantageous Effects of Invention

The present invention, in an embodiment thereof, provides an interveningbuffer layer, which regulates in accordance with ambient temperature theamount of heat either absorbed or released by a thermal storage layer.That can in turn render the temperature of an outer surface on thebuffer layer side of a container differ from the melting point of afreezing material. In addition, the temperature of the outer surface onthe buffer layer side of the container can be adjusted appropriately byadjusting the thickness of the buffer layer. Therefore, according to theembodiment, it is possible to deliver and maintain a suitabletemperature for various beverages and food products by simply changingeither the amount of the freezing material or the thickness of thebuffer layer, without having to replace the freezing material with afreezing material of another type.

BRIEF DESCRIPTION OF DRAWINGS

FIG. 1A is a cross-sectional view of a cooler container in accordancewith a first embodiment.

FIG. 1B is a cross-sectional view of an example usage of the coolercontainer in accordance with the first embodiment.

FIG. 2 is a table listing example freezing materials and their phasetransition temperatures.

FIG. 3A is a conceptual illustration of a step of manufacturing thecooler container in accordance with the first embodiment.

FIG. 3B is a conceptual illustration of a step of manufacturing thecooler container in accordance with the first embodiment.

FIG. 3C is a conceptual illustration of a step of manufacturing thecooler container in accordance with the first embodiment.

FIG. 4 is a schematic view of an example container body for the coolercontainer in accordance with the first embodiment.

FIG. 5 is a graph representing changes of the surface temperature of acold tray of Example 1-1.

FIG. 6A is a table listing the liquid amounts of freezing materials andthe thicknesses of buffer layers in accordance with Examples 1-1 and 1-2and Comparative Example 1-1.

FIG. 6B is a graph representing a relationship between the thickness ofa buffer layer and the temperatures of the top face of a tray inaccordance with Examples 1-1 and 1-2 and Comparative Example 1-1.

FIG. 7 is a cross-sectional view of a cooler container in accordancewith a second embodiment.

FIG. 8 is a cross-sectional view of a cutting board in accordance with athird embodiment.

FIG. 9 is a cross-sectional view of a cold tray in accordance with afourth embodiment.

FIG. 10A is a cross-sectional view of a cold tray in accordance with afifth embodiment.

FIG. 10B is a cross-sectional view of the cold tray in accordance withthe fifth embodiment.

FIG. 11A is a cross-sectional view of a usage of a red wine server inaccordance with a sixth embodiment.

FIG. 11B is a cross-sectional view of a cold storage pack in accordancewith the sixth embodiment.

FIG. 11C is a cross-sectional view of a usage of a conventional winecooler sleeve.

FIG. 12A is an illustration of a concept for a first cold storagematerial (viscous).

FIG. 12B is an illustration of a concept for a first cold storagematerial (non-viscous).

FIG. 13A is a conceptual illustration of a step of manufacturing a firstdeep-drawing container.

FIG. 13B is a conceptual illustration of a step of manufacturing thefirst deep-drawing container.

FIG. 14A is a conceptual illustration of a step of manufacturing asecond deep-drawing container.

FIG. 14B is a conceptual illustration of a step of manufacturing thesecond deep-drawing container.

FIG. 15 is a conceptual illustration of a step of pouring a second coldstorage material (antifreeze material).

FIG. 16 is a conceptual illustration of a step of thermally compressinga film.

FIG. 17 is a schematic illustration of a step of pouring a first coldstorage material (freezing material).

FIG. 18 is a conceptual illustration of a step of thermally compressinga film.

FIG. 19 is a schematic illustration of the procedures of a comparativeexperiment.

FIG. 20 is a diagram depicting an evaluation method in accordance withComparative Experiment I.

FIG. 21 is a diagram depicting an evaluation method in accordance withComparative Experiment.

FIG. 22 is a table listing the compositions and structures of antifreezeand freezing materials in accordance with Comparative Examples 1 to 4and Examples 1 to 4.

FIG. 23 is a schematic illustration of how an antifreeze material ispoured and packaged in Comparative Example 1.

FIG. 24A is a diagram representing Evaluation Results I obtained inComparative Example 1.

FIG. 24B is a diagram representing Evaluation Results II obtained inComparative Example 1.

FIG. 25A is a diagram representing Evaluation Results I obtained inComparative Example 2.

FIG. 25B is a diagram representing Evaluation Results II obtained inComparative Example 2.

FIG. 26A is a schematic illustration of how a cold storage pack isfabricated in Comparative Example 3.

FIG. 26B is a plan view of Comparative Example 3.

FIG. 26C is a side view of Comparative Example 3.

FIG. 27A is a diagram representing Evaluation Results I obtained inComparative Example 3.

FIG. 27B is a diagram representing Evaluation Results II obtained inComparative Example 3.

FIG. 28A is a diagram representing Evaluation Results I obtained inComparative Example 4.

FIG. 28B is a diagram representing Evaluation Results II obtained inComparative Example 4.

FIG. 29A is a diagram representing Evaluation Results I obtained inExample 1.

FIG. 29B is a diagram representing Evaluation Results II obtained inExample 1.

FIG. 30A is a diagram representing Evaluation Results I obtained inExample 2.

FIG. 30B is a diagram representing Evaluation Results II obtained inExample 2.

FIG. 31A is a diagram representing Evaluation Results I obtained inExample 3.

FIG. 31B is a diagram representing Evaluation Results II obtained inExample 3.

FIG. 32A is a diagram representing Evaluation Results I obtained inExample 4.

FIG. 32B is a diagram representing Evaluation Results II obtained inExample 4.

FIG. 33 is a table summarizing results of Comparative Examples 1 to 4and Examples 1 to 4.

FIG. 34A is a graph representing a relationship between the amount of anantifreeze material and a performance thereof (time to targettemperature).

FIG. 34B is a graph representing a relationship between the amount of anantifreeze material and a performance thereof (holding temperature).

FIG. 34C is a graph representing a relationship between the amount of anantifreeze material and a performance thereof (reached temperature).

FIG. 35A is a graph representing changes in wine temperature fordifferent amounts of an antifreeze material, with the amount of freezingmaterial being fixed at 100 grams.

FIG. 35B is a graph representing a relationship between the time takenfor wine to reach 18° C. and the amount of an antifreeze material.

FIG. 36A is a graph representing changes in wine temperature forpackaging members that have different thermal conductivities.

FIG. 36B is a graph representing a relationship between the time takenfor wine to reach 18° C. and the thermal conductivity of packagingmaterial.

FIG. 37 is a schematic illustration of how rapid cooling capability isinvestigated in relation to the amount of an antifreeze material and thethermal conductivity of a packaging member.

FIG. 38 is a table summarizing the weights of antifreeze and freezingmaterials used and the compositions of packaging materials.

FIG. 39 is a table summarizing the measurements of times to targettemperature and holding times for different combinations of compositionsof packaging materials and weights of antifreeze and freezing materialsused.

FIG. 40 is a graph representing changes in liquid wine temperature forsuch combinations.

FIG. 41 is a set of diagrams representing liquid wine temperaturedistributions under Set of Conditions 2.

FIG. 42 is a set of diagrams representing results of investigation intoTBAB's concentration dependency.

FIG. 43 is a graph representing a relationship between the concentrationand onset temperature of melting of TBAB.

FIG. 44A is a schematic illustration of the structure of a red wineserver in accordance with a seventh embodiment.

FIG. 44B is a schematic illustration of the structure of the red wineserver in accordance with the seventh embodiment.

FIG. 45 is a diagram representing the measurements of the cool storagecapability of the red wine server in accordance with the seventhembodiment.

DESCRIPTION OF EMBODIMENTS

The inventors of the present invention have found that an interveningbuffer layer, when provided in a cooler container that comes with athermal storage layer to maintain the temperature of a beverage, foodmaterial, or food product, regulates in accordance with ambienttemperature the amount of heat either absorbed or released by thethermal storage layer and can hence render the temperature of an outersurface on the buffer layer side of the container differ from themelting point of a freezing material. The inventors have also found thatthe temperature of the outer surface on the buffer layer side of thecontainer can be adjusted appropriately by adjusting the thickness ofthe buffer layer. These findings have led to the completion of thepresent invention.

The inventors have thus made it possible to deliver and maintain asuitable temperature for various food materials by simply changingeither the amount of the freezing material or the thickness of thebuffer layer, without having to replace the freezing material with afreezing material of another type. The following will describeembodiments of the present invention in more specific terms in referenceto drawings.

First Embodiment Structure of Cooler Container

A cooler container of an embodiment of the present invention has atleast a region with a hollow structure and includes a thermal storagelayer and a buffer layer both in the hollow region. The thermal storagelayer contains a freezing material that changes phase at a specifictemperature. The buffer layer is separated from the thermal storagelayer in the hollow region and contains an antifreeze material that is afluid at the phase transition temperature of the freezing material. FIG.1A is a cross-sectional view of a cooler container 100 in accordancewith the present embodiment. Referring to FIG. 1A, the cooler container100 in accordance with the present embodiment has a region with a hollowstructure inside a container body 110 and includes a thermal storagelayer 120 and a buffer layer 130 both in the hollow region. In thepresent embodiment, an object to be cooled exchanges heat with thethermal storage layer 120 via the buffer layer 130. There is nopartition or like structure between the thermal storage layer 120 andthe buffer layer 130 in the present embodiment. A freezing material 150and an antifreeze material 160 form separate layers without mingling, sothat the thermal storage layer 120 and the buffer layer 130 areseparated from each other. Alternatively, the container body 110 mayhave a partition in the hollow region to provide compartments and henceseparate the thermal storage layer 120 and the buffer layer 130.

FIG. 1B is a cross-sectional view of an example usage of the coolercontainer 100 in accordance with the present embodiment. The coolercontainer 100 in accordance with the present embodiment may have, on anouter surface on the buffer layer 130 side of the container body 110, aplacement surface 140 (top face) on which a food or food material isplaced directly. When this is actually the case, the cooler container100 is used by placing a food or food material directly on the placementsurface 140 as shown in FIG. 1B. The food or food material placed on theplacement surface 140 exchanges heat with the thermal storage layer 120via the buffer layer 130 to stay at a suitable temperature.

The container body 110 has a hollow structure to encase, for example,the thermal storage layer 120 and the buffer layer 130. The containerbody 110 may be made of a resin material such as polyethylene,polypropylene, polyester, polyurethane, polycarbonate, polyvinylchloride, or polyamide, a metal such as aluminum, stainless steel,copper, or silver, or an inorganic material such as glass, chinaware, orceramic. The container body 110 is preferably made of a resin materialin view of ease of manufacture and durability of the hollow structureand also because a thermochromic substance, which indicates that asuitable temperature has been reached, can be attached to the containerbody 110 in the form of a sticker or kneaded into the resin in order toenable a person to determine that a suitable temperature has beenreached. The container body 110 may be provided, on an outer surface onthe thermal storage layer 120 side thereof, with a thermal insulationlayer of a thermal insulator. The provision of the thermal insulationlayer does not affect heat exchange between the thermal storage layer120, the buffer layer 130, and the object to be cooled and still reducesother heat transfer, which in turn increases the holding time.

The thermal storage layer 120 contains the freezing material 150, whichchanges phase at a specific temperature. The freezing material 150,intended for use with at least food and food materials, is preferablymade of a substance that changes phase at a temperature in a range offrom −20° C. to 80° C. like those listed in the table in FIG. 2B. Inaddition, the freezing material 150, used with food, is preferably madeof a low toxicity substance such as water, potassium chloride, or sodiumacetate for health and safety reasons. If the freezing material 150 isnot to be replaced, the freezing material 150 preferably contains anadditional preservative. The material that forms the thermal storagelayer 120 preferably contains a supercooling inhibitor. The supercoolinginhibitor preferably has a solubility that abruptly decreases near thephase transition temperature of the freezing material 150 in such amanner that the inhibitor can precipitate and facilitate the formationof crystal cores of the freezing material 150. Additionally, thesupercooling inhibitor preferably has low toxicity for health and safetyreasons. In view of these requirements, if the freezing material 150 is,for example, water or an aqueous solution of potassium chloride, thesupercooling inhibitor may be alum or disodium hydrogen phosphate amongother examples.

The buffer layer 130 contains the antifreeze material 160, which is afluid at the phase transition temperature of the freezing material 150,and is separated from the thermal storage layer 120 in the hollow regionof the container body 110. Materials for the antifreeze material 160should have a smaller specific gravity than the freezing material 150,be fluidic (either liquid or gaseous) at the phase transitiontemperature of the freezing material 150, and not mingle with thefreezing material 150. As an example, when the freezing material 150 iswater, the antifreeze material 160 may be air. If there is provided apartition or like structure inside the hollow region of the containerbody 110 to form separate regions for the thermal storage layer 120 andthe buffer layer 130, the antifreeze material 160 only needs to befluidic at the phase transition temperature of the freezing material150.

Method of Manufacturing Cooler Container

Next will be described a method of manufacturing the cooler container100 in accordance with the present embodiment. FIGS. 3A to 3C areconceptual illustrations of steps of manufacturing the cooler container100 in accordance with the present embodiment. First, a container body110 that has a region with a hollow structure, like the one shown inFIG. 3A, is prepared. The container body 110 is preferably equipped withan injection hole 170 through which a freezing material 150 and anantifreeze material 160 can be injected. Next, the freezing material 150is injected through the injection hole 170 of the container body 110 asshown in FIG. 3B. The freezing material 150 may be injected by anymethod. If the container body 110 is held in such a manner that theinjection hole points upward, the freezing material 150 can be injectedby its own weight.

Referring to FIG. 4, the container body 110 preferably has a scale 180indicating the amount of liquid or a temperature estimated from theamount of liquid. The scale allows for easy adjustment of the amount ofliquid. If a preservative or supercooling inhibitor is to be added,these additives may be either added to the freezing material 150 beforethe freezing material 150 is injected or added after the freezingmaterial 150 is injected.

If the buffer layer 130 is to be formed of air, the amount of thefreezing material 150 injected is adjusted to less than the volume ofthe hollow of the container, and the container is sealed as will bedetailed later, so that some air can remain in the hollow to form thebuffer layer 130. If the buffer layer 130 is to be formed of a non-airsubstance, the amount of the freezing material 150 injected is adjusted,the antifreeze material 160 is injected into the remaining volume, andthe container is sealed. Materials for the antifreeze material 160should have a smaller specific gravity than the freezing material 150,be fluid at the phase transition temperature of the freezing material150, and not mingle with the freezing material 150. Using such amaterial that does not mingle with the freezing material 150 and has asmaller specific gravity than the freezing material 150, the antifreezematerial 160 and the freezing material 150 form separate phases evenwhen there is no partition or like structure provided in hollow regionof the container body 110 as in the present embodiment. This arrangementfacilitates the formation of the thermal storage layer 120 and thebuffer layer 130.

The injection hole 170 of the container body 110 is then closed with aplug 190 as shown in FIG. 3C. The plug 190 may be provided, for example,by a conventional method such as ultrasonic welding or thermal weldingor by placing a screw plug so that a user can freely open/close thecontainer body 110 by hand. If the container body 110 is sealed, forexample, by ultrasonic welding or thermal welding, the user cannotadjust the amounts of the freezing material 150 and the antifreezematerial 160, but there is no possibility that the freezing material 150or the antifreeze material 160 can leak out. If the plug 190 can beopened/closed freely by hand, the user can freely adjust the amounts ofthe freezing material 150 and the antifreeze material 160.

Finally, in an environment where temperature is less than or equal tothe phase transition temperature of the freezing material 150, thecooler container 110 is placed still in such a manner that its bottomface becomes horizontal. The freezing material 150 thus solidifies sothat at least the bottom face of the cooler container 110 and the topface of the thermal storage layer 120 become parallel to each other. Thecooler container 100 of the present embodiment is manufactured by thesemanufacturing steps.

Example 1-1

Example 1-1 is a cold tray example in accordance with the firstembodiment. A blow-molded container (container body) shown in FIG. 3A(substance: polyethylene; external dimensions: 220×140×t20 mm/t0.8 mm)was first prepared. Next, 200 grams of tap water was injected into theblow-molded container through an injection hole thereof using a liquidinjector. The water filled approximately 45% of the internal volume ofthe blow-molded container. Finally, the injection hole was capped andsealed using an ultrasonic welder. A cold tray was hence manufacturedthat included a thermal storage layer of water and a buffer layer ofair.

In an environment where temperature was less than or equal to the phasetransition temperature of water, the obtained cold tray was placed stillin such a manner that the bottom face of the tray became horizontal.Water thus solidified so that at least the bottom face of the tray andthe top face of the thermal storage layer became parallel to each other.Specifically, the tray was placed still and horizontally in a freezer ofa common, household refrigerator in such a manner that the bottom faceof the tray came into contact with the internal bottom of therefrigerator. Twelve hours later when the cold tray was taken out, itwas observed that the thermal storage layer had solidified. The coldtray had a height of 20 mm (the container material had a thickness of0.8 mm), whereas the thermal storage layer had a thickness ofapproximately 7 mm, and the buffer layer had a thickness ofapproximately 11 mm.

Thermocouple wires were attached to the top and bottom faces of the coldtray in which the freezing material had solidified, to observetemperature changes over time at room temperature (25° C.). Results areshown in FIG. 5. The temperature of the bottom face remained atapproximately 1° C. for 30 to 150 minutes from the start of themeasurement. This is attributable to the ice/water phase transitiontemperature of the thermal storage layer, which is 0° C. Meanwhile, thetemperature of the top face over the buffer layer remained atapproximately 8° C., which was above the phase transition temperature ofthe thermal storage layer, for 30 to 120 minutes from the start of themeasurement. It is hence ascertained that the provision of theintervening buffer layer in the cold tray alleviates the coldness of thethermal storage layer and makes it possible to set the temperature ofthe top face of the tray to a temperature that differs from the meltingpoint of the freezing material.

Example 1-2

Example 1-2 is another cold tray example in accordance with the firstembodiment. Example 1-2 is a cold tray of the same structure as Example1-1, except that the former contains 350 grams of liquid as opposed to200 grams of liquid in the latter. Example 1-2 was manufactured by thesame method as Example 1, except for the change in the amount of liquid.

Comparative Example 1-1

Comparative Example 1-1 is a cold tray of the same structure as Example1-1, except for a change in the amount of liquid contained in the coldtray from 200 grams to 450 grams (this amount of water substantiallyfilled the container). Comparative Example 1-1 was manufactured by thesame method as Example 1-1, except for the change in the amount ofliquid.

Evaluation of Effects of Examples and Comparative Example

FIG. 6A shows the thicknesses of the thermal storage layer and thebuffer layer in the cold tray after freezing. FIG. 6A demonstrates thatthe thickness, and hence the coldness buffering capability, of thebuffer layer decrease in the sequence of Example 1-1, Example 1-2, andComparative Example 1-1. FIG. 6B shows maintainable tray top facetemperature plotted against the thickness of the buffer layer anddemonstrates that the temperature of the top face of the tray increaseslinearly with an increase in the thickness of the buffer layer. Thetemperature of the top face of the tray can be readily adjusted throughadjustment of the thickness of the buffer layer (or through adjustmentof the amount of liquid in the thermal storage layer). It is hencepossible to provide trays suited for temporary cooling of food and foodmaterials without having to change the type of freezing material.

Second Embodiment Structure of Cooler Container

FIG. 7 is a set of a cross-sectional view and a top view of a coolercontainer 100 in accordance with the present embodiment. As shown inFIG. 7, the cooler container 100 has a flat bottom face and a step-liketop face. The cooler container 100 contains therein a thermal storagelayer 120 that is maintained in a horizontal position. Therefore, thethickness of the buffer layer 130 can be adjusted by providing regionswith a hollow structure of different thicknesses in the container body110. The step-like surface shown in FIG. 7 may be replaced by a slope.In addition, the cooler container 100, when viewed from above, isrectangular in FIG. 7. Alternatively, the cooler container 100 may becircular or of any other shape where necessary when viewed from above.

Method of Manufacturing Cooler Container

The cooler container 100 in accordance with the present embodiment ismanufactured by the same method as the cooler container 100 inaccordance with the first embodiment, except for the shape of thecontainer body 110.

Example 2-1

Example 2-1 is a cold tray example in accordance with the secondembodiment. A blow-molded container was first prepared that had across-sectional shape shown in FIG. 7 and that had the same containerwidth, container depth, and resin thickness as in Example 1. The hollowregions had a thickness of 31 mm, 25 mm, and 20 mm respectively. Water(450 grams) as a freezing material was injected into this blow-moldedcontainer, and the container was sealed.

The blow-molded container was frozen in the same manner as in Example1-1, to evaluate the thicknesses of the thermal storage layer and thebuffer layer. The thermal storage layer had a thickness of 20 mm. Thebuffer layer had a thickness of 11 mm, 5 mm, and 0 mm in the respectivehollow regions where the thickness was 31 mm, 25 mm, and 20 mm. The topface of the tray had a temperature of 8° C., 4° C., and 0° C. in therespective hollow regions where the thickness was 31 mm, 25 mm, and 20mm. These measurements demonstrate that this single cold tray canprovide a plurality of regions of different temperatures. It is hencepossible to maintain a plurality of food materials at different suitabletemperatures by using the single tray. The tray is suitable to servehors d'oeuvre.

Third Embodiment Structure of Cutting Board

A cooler container in accordance with an embodiment of the presentinvention is applied to a cutting board in the present embodiment. FIG.8 is a cross-sectional view of a cutting board 200 in accordance withthe present embodiment. In the present embodiment, a plug 190 for aninjection hole 170 through which a freezing material 150 is injected isa screw plug. This structure enables the user to freely open/close theinjection hole 170 to adjust the amount of liquid therein. Otherwise,the cutting board 200 is structured in the same manner as the firstembodiment. The material for the container body has a thickness that issuited for the usage of the cutting board 200.

Method of Manufacturing Cutting Board

The cutting board 200 in accordance with the present embodiment ismanufactured by the same method as the cooler container 100 inaccordance with the first embodiment is manufactured.

Example 3-1

Example 3-1 is a cutting board example in accordance with the thirdembodiment. A blow-molded container (substance: polyethylene: externaldimensions: 230×400×t20 mm/t2 mm) was first prepared. Next, 600 grams ofwater was injected into this container, which was then closed using ascrew plug. The container was then frozen in a freezer as in Example 1,after which the respective thicknesses of the buffer layer and thethermal storage layer were measured to be 11 mm and 5 mm. Thetemperature of the surface on which a food material was to be cut (topface) was measured. The measurement demonstrated that the temperature ofthe top face remained at 8° C.

Mozzarella cheese could be cut into desired shapes on this cuttingboard. For a comparison, two cutting boards were prepared, one of thembeing an ordinary wooden cutting board (top face temperature: 25° C.) asComparative Example 3-1 and the other being a cutting board (top facetemperature: 0° C.) as Comparative Example 3-2. The cutting board asComparative Example 3-2 was built from the same container as in Example3-1, albeit without a buffer layer, filled with water, and then frozen.Some of the cheese melted and stuck to the cutting board of ComparativeExample 3-1 and could not be cut as desired. Some of the cheese froze onthe cutting board of Comparative Example 3-2 where the cheese was incontact with the cutting board.

It is hence possible to cut, into desired shapes at suitable temperatureon the cutting board of the present example, those food materials whichare so rich in fat like cheese that they can soften/harden or changeshape with temperature. Additionally, since the temperature of thecutting board of the present example can be readily altered to matchsuitable temperature by simply changing the amount of liquid in thethermal storage layer before freezing, it is possible to cut variousfood materials, including tuna partially thawed at 0° C., on a singlecutting board.

Fourth Embodiment

A cooler container in accordance with an embodiment of the presentinvention is applied to a cold tray in the present embodiment. FIG. 9 isa cross-sectional view of a cold tray 210 in accordance with the presentembodiment. The cooler container 100 as it is may be used as a cold trayin the first and second embodiments if the cooler container 100 has aplacement surface 140. In the present embodiment, the cooler container100 has a placement surface 140 and is detachable. The temperature ofthe cold tray of the present embodiment can be adjusted by replacing thecooler container 100 with another one.

Structure of Cold Tray

Referring to FIG. 9, the cold tray 210 in accordance with the presentembodiment has a region with a hollow structure inside a container body110 and includes a thermal storage layer 120 and a buffer layer 130 bothin the hollow region. The cold tray 210 includes the cooler container100, an external packaging section 220, and a cooler container fixingsection 230. The cooler container 100 has, on an outer surface on thebuffer layer 130 side thereof, the placement surface 140 on which a foodor food material is directly placed. The external packaging section 220houses the cooler container 100. The cooler container fixing section 230fixes the cooler container 100 and the external packaging section 220.Other members of the cold tray 210 such as the container body 110, thethermal storage layer 120, and the buffer layer 130 have the structurediscussed above.

The external packaging section 220, housing the cooler container 100, isas a whole used as the cold tray 210. The external packaging section 220may be formed of a resin material, metal, or inorganic materialsimilarly to the container body 110. The cooler container fixing section230 may be made of any material and disposed in any location so long asthe cooler container fixing section 230 can fix the cooler container 100and the external packaging section 220. The external packaging section220 may have such a shape that it can fix the cooler container 100.

In this structure in which the cooler container 100, provided thereonwith the placement surface 140, is fixed to the external packagingsection 220 in a detachable manner, a suitable temperature for a foodmaterial can be achieved simply by replacing the cooler container 100with another one designed for that suitable temperature. This savestrouble in altering the types and amounts of the freezing material 150and the antifreeze material 160 in the cooler container 100. Inaddition, since the cold tray 210 includes the cooler container 100 andthe external packaging section 220, and the cooler container 100 doesnot need to perform the function of the external packaging section 220,the cooler container 100 can be made relatively compact as compared witha cooler container 100 that is itself used as a cold tray. The coolercontainer 100 may be structured to allow adjustment of the types andamounts of the freezing material 150 and the antifreeze material 160.Although FIG. 9 shows the buffer layer 130 having a constant thicknessin the cooler container 100, the buffer layer 130 may have a differentthickness from region to region of the cooler container 100 as describedin the second embodiment.

Fifth Embodiment

A cooler container in accordance with an embodiment of the presentinvention is applied to a cold tray in the present embodiment. FIGS. 10Aand 10B are cross-sectional views of a cold tray 210 in accordance withthe present embodiment. A container body 110 in the present embodimentcan be separated into an upper tray 240 and a lower tray 250. The uppertray 240 and the lower tray 250, when combined, form a region with ahollow structure inside the container body 110.

Structure of Cold Tray

Referring to FIG. 10A, the cold tray 210 in accordance with the presentembodiment has a region with a hollow structure inside the containerbody 110 formed by combining the upper tray 240 and the lower tray 250.The cold tray 210 includes a thermal storage layer 120 and a bufferlayer 130 both in the hollow region. The cold tray 210 further includes,on the outer surface on the buffer layer 130 side thereof (i.e., on thetop face of the upper tray 240), a placement surface 140 on which a foodor food material is directly placed.

The upper tray 240 has the placement surface 140 on the top facethereof. The bottom face of the upper tray 240, when the upper tray 240is combined with the lower tray 250, provides a top section of thehollow structure in the container body 110. The lower tray 250 has aportion that is to contain a freezing material 150 therein. The thermalstorage layer 120 is formed by injecting the freezing material 150 intothe lower tray 250 and solidifying the freezing material 150 therein.When the upper tray 240 and the lower tray 250 are combined, the layerof air from the top face of the thermal storage layer 120 to the bottomface of the upper tray 240 forms the buffer layer 130. The upper tray240 and the lower tray 250 are preferably connectable in a hermeticallysealed manner in order to prevent air from coming in and going out andhence stabilize temperature. Since the upper tray 240 and the lower tray250 are separable, the inner surface of the container body 110 isreadily washable. The cold tray 210 in accordance with the presentembodiment can therefore be kept clean.

The container body 110 of the cold tray 210 in accordance with thepresent embodiment may include a spacer 260 as shown in FIG. 10B. Theinclusion of the spacer 260 enables adjustment of the thickness of thebuffer layer 130. Additionally, in the cold tray 210 in accordance withthe present embodiment, the thermal storage layer 120 may be formedusing a freezing material pack 270 in which the freezing material 150 ispackaged by a conventional method, instead of being formed by injectingthe freezing material 150 into the lower tray 250. When this is actuallythe case, it is only the freezing material pack 270 that needs to becooled down to the phase transition temperature of the freezing material150 or below. Therefore, there is no longer a need to cool the wholecold tray 210 or lower tray 250 down to the phase transition temperatureof the freezing material 150 or below. In addition, the thicknesses ofthe thermal storage layer 120 and the buffer layer 130 can be adjustedby changing the number of freezing material packs 270 provided on eachportion of the lower tray 250. The buffer layer 130 may be formed usingan antifreeze material pack (not shown) in which the antifreeze material160 is packaged. The use of an antifreeze material pack facilitates thefabrication of the buffer layer 130 when the antifreeze material 160includes a non-air material.

Sixth Embodiment Structure of Red Wine Server

A red wine server in accordance with an embodiment of the presentinvention includes at least one cold storage pack. FIG. 11A is across-sectional view of a usage of a red wine server in accordance withthe present embodiment. The cold storage pack includes a firstdeep-drawing container 3 as a first container section and a seconddeep-drawing container 5 as a second container section. The secondcontainer section is enclosed by the first container section to form adouble-layered structure.

The first deep-drawing container 3 contains a first cold storagematerial (freezing material) 3 a, and the second deep-drawing container5 contains a second cold storage material (antifreeze material) 5 a. Thesecond cold storage material (antifreeze material) 5 a remains in liquidphase at the phase transition temperature of the first cold storagematerial (freezing material) 3 a. The second cold storage material(antifreeze material) 5 a is positioned in intimate contact with a winebottle 10. A lid member 7 closes the first deep-drawing container 3.

FIG. 11B is a cross-sectional view of a cold storage pack 1 inaccordance with the present embodiment. Referring to FIG. 11B, in thecold storage pack 1, the first deep-drawing container 3 has a flangesection 3 b, and the second deep-drawing container 5 has a flangesection 5 b. The flange section 3 b is joined to the flange section 5 band also to the lid member 7. There exists a cavity layer 9 between thelid member 7 and the first cold storage material 3 a.

As described here, the second cold storage material 5 a remains inliquid phase at the phase transition temperature of the first coldstorage material 3 a, and the second deep-drawing container 5 is broughtinto contact with the wine bottle 10. Therefore, the second deep-drawingcontainer 5 can be brought into intimate contact with the wine bottle10. Meanwhile, Patent Literature 3 proposes a wine cooler sleeve with afixing means that enables a cold insulator to be removably attached tothe inner wall of a cooler container. This conventional wine coolersleeve does not include a structure in which the cold insulator isbrought into intimate contact with the wine bottle. The conventionalwine cooler sleeve therefore fails to quickly bring wine to an optimumdrinking temperature. In contrast, the present embodiment, according towhich the second deep-drawing container 5 can be brought into intimatecontact with the wine bottle 10, can quickly bring wine to an optimumdrinking temperature.

FIG. 11C is a cross-sectional view of a usage of a conventional winecooler sleeve. Referring to FIG. 11C, if the second cold storagematerial 5 a is enclosed by the first cold storage material 3 a(hereinafter, this structure may be referred to as a “pack-in-packstructure”) in the conventional cold storage pack, the first coldstorage material may move vertically downward under gravity during use,which could create, in an upper portion of the wine bottle 10, a regionin which there is no cold storage material. Heat would escape throughthis region, possibly hindering the wine bottle 10 from being quicklybrought to a desirable temperature.

In contrast, as shown in FIGS. 11A and 11B, in the cold storage pack 1in accordance with the present embodiment, the first deep-drawingcontainer 3 containing the first cold storage material 3 a and thesecond deep-drawing container 5 containing the second cold storagematerial 5 a are fixed by the flange section 3 b and the flange section5 b. Therefore, the positional relationship of the two cold storagematerials can be maintained over time, irrespective of effects of theirweight.

The particular structure described here enables the sensible heat storedby the second cold storage material 5 a to be reliably transmitted tothe wine bottle 10. The wine bottle 10 is hence quickly brought to adesirable temperature. The structure also enables the sensible andlatent heat stored by the first cold storage material 3 a to be reliablytransmitted to the wine bottle 10 via the second cold storage material 5a. The wine bottle 10 is hence helped to be quickly brought to adesirable temperature and can be maintained at the desirable temperaturefor an extended period of time.

Cold Storage Material

FIG. 12A is an illustration of a concept for the first cold storagematerial used in a cold storage pack in accordance with the presentembodiment when the cold storage material is viscous. FIG. 12B is anillustration of a concept for the first cold storage material when thecold storage material is non-viscous. In the cold storage pack inaccordance with the present embodiment, the first cold storage material(freezing material) and the second cold storage material (antifreezematerial) have such viscosity that the materials can maintain shapeunder their own weight.

Referring to FIG. 12B, if a non-viscous cold storage material is used ina cold storage pack disposed upright for the temperature management ofan object to be cooled, the cold storage material is displacedvertically downward under gravity as the cold storage material changesfrom solid to liquid. The displacement inhibits adequate temperaturemanagement of an upper part of the object to be cooled. The downwarddisplacement of the cold storage material also leaves a cavityvertically above the cold storage material. Heat could flow in or outthrough the cavity, disrupting the cooling effect of the cold storagepack.

Accordingly, a viscous cold storage material is used as in FIG. 12A toreduce the influence of gravity to a minimum. That increases the contactarea between the cold storage pack and the object to be cooled, therebyenabling efficient heat exchange.

In order to impart a cold storage material with such a viscosity thatthe cold storage material receives little influence of gravity, athickening agent needs to be added in a large quantity. However, if anexcessively large amount of thickening agent is added to the coldstorage material, the inherent capability of the cold storage materialwill be negatively affected. Accordingly, the first cold storagematerial and the second cold storage material in the cold storage packin accordance with the present embodiment are given a low viscosity ofapproximately 1,000 cP (e.g., paint). This level of viscosity enablesadequate temperature management of the object to be cooled even if thecold storage pack is disposed upright for the temperature management ofthe object to be cooled as shown in FIG. 12A.

Method of Manufacturing Cold Storage Pack

Next will be described a method of manufacturing a cold storage packused in the red wine server in accordance with the present embodiment.The cold storage pack is manufactured in a stirring andpress-through-packing machine. A method of manufacturing the coldstorage pack involves at least the steps of molding a concave, firstdeep-drawing container (first container section) in a first metal mold;molding a second deep-drawing container (second container section) in asecond metal mold, the second deep-drawing container having a concaveshape at least larger than the concave shape of the first deep-drawingcontainer; pouring, into the first deep-drawing container, a first coldstorage material (freezing material) that changes phase at apredetermined temperature: pouring, into the second deep-drawingcontainer, a second cold storage material (antifreeze material) thatremains in liquid phase at the phase transition temperature of thefreezing material; and placing the second deep-drawing containercontaining the second cold storage material (freezing material) in thefirst deep-drawing container containing the first cold storage material(freezing material) and joining a lid member and flange sections of thefirst and second deep-drawing containers.

Alternatively, the cold storage pack may be manufactured by a methodinvolving at least the steps of: molding a concave, first deep-drawingcontainer (first container section) in a first metal mold; molding asecond deep-drawing container (second container section) in a secondmetal mold, the second deep-drawing container having a concave shape atleast larger than the concave shape of the first deep-drawing container,pouring, into the second deep-drawing container, a second cold storagematerial (antifreeze material) that remains in liquid phase at the phasetransition temperature of the first cold storage material (freezingmaterial); placing the second deep-drawing container containing thesecond cold storage material inside the first deep-drawing containercontaining the first cold storage material; pouring, into the firstdeep-drawing container, the first cold storage material that changesphase at a predetermined temperature; and joining a lid member and theflange sections of the first and second deep-drawing containers.

FIGS. 13A and 13B are conceptual illustrations of steps of manufacturingthe first deep-drawing container. Referring to FIG. 13A, a hard film 31is disposed in a vacuum-molding metal mold 30 as the first metal moldand vacuum-molded in a vacuum forming machine.

The first deep-drawing container, since being located between the lidmember and the second deep-drawing container, is typically composed of,for example, a three-layer (e.g., PE//NY//PP) film. However, athree-layer film could lead to unstable sealing strength. Especially, ina general heat sealer, there is a heater only on one side of a sealer.Therefore, the film sealed on the no-heater side has a reduced sealingstrength, which is undesirable. Three-layer films are alsodisadvantageous in that they are less available in the market, requiremore steps to manufacture, and are more costly than two-layer films.Therefore, the first deep-drawing container in accordance with thepresent embodiment is molded purposefully from a two-layer film andprovided with a through hole in a part of the film.

The concave, first deep-drawing container (first container section) 3 isfabricated by the steps described here as shown in FIG. 13B.

FIGS. 14A and 14B are conceptual illustrations of steps of manufacturingthe second deep-drawing container. Referring to FIG. 14A, a soft film 51is disposed in a vacuum-molding metal mold 50 as the second metal moldand vacuum-molded in a vacuum forming machine.

FIG. 15 is a conceptual illustration of a step of pouring a second coldstorage material (antifreeze material). In this step, a predeterminedamount of the second cold storage material (antifreeze material) 5 a ispoured, using a liquid injector, into a second deep-drawing container 5fabricated as described earlier. The liquid injector is preferably apump-based injector. The second cold storage material preferably has aslow a viscosity as possible so long as the viscosity does not cause thematerials to bounce, fly off, or otherwise disturb the pouring processand enables the second cold storage material to preserve its shape underits own weight. The second cold storage material preferably has aviscosity of, for example, approximately 1,000 to 10,000 cP. A viscous,second cold storage material can achieve a high filling rate.

FIG. 16 is a conceptual illustration of a step of thermally compressinga film. In this step, a first deep-drawing container 3 fabricated asdescribed earlier is positioned on the second deep-drawing container 5containing the second cold storage material (antifreeze material), and afilm from which the first deep-drawing container 3 is molded and a filmmaterial from which the second deep-drawing container 5 is molded arethermally welded. A heat sealer is preferably used in the thermalcompression (thermocompression) of this film. Alternatively, anultrasonic welder may be used.

FIG. 17 is a schematic illustration of a step of pouring a first coldstorage material (freezing material) 3 a. In this step, a predeterminedamount of the first cold storage material 3 a is poured, using a liquidinjector, into the first deep-drawing container 3 fabricated asdescribed earlier. The liquid injector is preferably a pump-basedinjector. The first cold storage material (freezing material) 3 apreferably has a viscosity that enables the first cold storage material3 a to preserve its shape under its own weight. The first cold storagematerial 3 a more preferably has a viscosity of, for example,approximately 1,000 to 10,000 cP. A viscous, first cold storage materialcan achieve a high filling rate. The cold storage material has a fillingrate of approximately 70 to 90% with respect to the capacity of thecontainer. There is preferably provided a cavity layer between the coldstorage material and the top face of the container.

FIG. 18 is a conceptual illustration of a step of thermally compressinga film. In this step, a lid member 7 is positioned on the seconddeep-drawing container 5, and the lid member 7 and a film material fromwhich the second deep-drawing container 5 is molded are thermallywelded. A heat sealer is preferably used in the thermal compression(thermocompression) of this film. Alternatively, an ultrasonic weldermay be used. The lid member 7 is preferably formed of a soft plasticfilm.

There is preferably provided a through hole 8 in a part of the top faceof the film from which the second deep-drawing container 5 is molded, sothat the lid member 7 is, in this step, welded via the through hole 8 tothe film from which the first deep-drawing container 3 is molded.

By joining the first deep-drawing container and the second deep-drawingcontainer in this manner, the positional relationship of the firstdeep-drawing container and the second deep-drawing container is fixed,which can in turn improve performance and repeatability. The seconddeep-drawing container may have such a bottom face that the depth of thecontainer can vary as shown in FIGS. 14A to 18. For example, the seconddeep-drawing container, if having a depth that grows stepwise in theheight direction, comes into improved contact with a heat-receiving body(food or beverage) that is narrow in the middle like a wine bottle whentraced along its height. The first deep-drawing container and the seconddeep-drawing container are joined by welding as described above;examples include ultrasonic welding, vibration welding, inductionwelding, high frequency welding, semiconductor laser welding, thermalwelding, and spin welding. These are mere examples and do not limit anembodiment of the present invention.

The method described above can manufacture a cold storage pack in which:the second cold storage material remains in liquid phase at the phasetransition temperature of the first cold storage material; and thesecond deep-drawing container is brought into contact with a food andbeverage that is a heat-receiving body.

Maximum Weight of Freezing and Antifreeze Materials Used in Red WineServer

Here is a list of parameters that have a somewhat limited value/range ofvalues in a red wine server in accordance with the present embodiment.

[1] Values Related to Wine and Wine Bottle

(1) Wine volume: 750 mL

(2) Bottle weight (including wine): 1,200 to 1,500 grams

(3) Bottle type: Bordeaux (external dimensions: 070 to 80 mm; height:290 to 300 mm; height of non-narrow, flat section: 180 to 200 mm;surface area of bottle in contact with antifreeze material in red wineserver: ≈45,000 mm²)

(4) Optimum drinking temperature: 14 to 18° C.

[2] Properties of Packaging Material for Packaging Antifreeze Materialand Freezing Material

(1) Substance: ONY//LLDPE (typically, nylon and low-densitypolyethylene)

(2) Thickness: 50 to 60 um (these values are typical and highlyavailable in the market)

(3) Thermal conductivity: 0.33 W/m·K

Next, an approximate maximum combined weight of the freezing andantifreeze materials used in the red wine server in accordance with thepresent embodiment is specified based on the weight perception given byWeber's law. According to Weber's law, the “just noticeable difference”(or differential threshold) between two stimuli for a human isproportional to the stimulus intensity. There are some documents andresearch papers that verify this law from the “weight perception”viewpoint. The just noticeable difference can vary depending on theshape of the object and how the object is held (see Tokyo Women'sMedical University Journal: 876-880, 1976). The following findings aresafely presumed to hold true.

Letting the weight of an object be an equivalent of the base weight (R),and the minimum weight difference from the base weight (R) that a humancan perceive be an equivalent of the differential threshold (ΔR), itthen follows From Weber's law that the Weber fraction (ΔR/R) is in therange of 0.05 to 0.2.

Next, using the parameter values given above, an approximate range ofthe tolerable combined weight of the freezing and antifreeze materialsin the red wine server in accordance with an embodiment of the presentinvention is calculated against the weight of a wine bottle (with wine(liquid amount)).

Assume that a wine bottle (with wine (liquid amount)) weighs 1,500 gramsand that the Weber fraction is equal to 0.2, which is a maximum. It thenfollows that the minimum weight that a human can perceive against thebase weight (1,500 grams) is given by 1,500×0.2=300 grams. It is henceconcluded that the combined weight of the freezing and antifreezematerials in the red wine server in accordance with embodiments ispreferably less than or equal to 300 grams.

Comparative Experiment

Next, comparative experiments were conducted by setting targetspecifications as follows for the red wine server in accordance with thepresent embodiment: the holding temperature was from 14 to 18° C., thetime to target temperature (i.e., time to the holding temperature) wasless than or equal to 20 minutes, and the holding time at the holdingtemperature was greater than or equal to 120 minutes. The following willdescribe two comparative experiments (Comparative Experiments I and II)that were conducted in order to investigate the effects of the red wineserver in accordance with the present embodiment. FIG. 19 is a schematicillustration of the procedures of a comparative experiment.

[1] Comparative Experiment I Procedures I

(1) A wine bottle (content: 750 mL of water) was prepared in which waterwas maintained at normal temperature (around 25° C.).

(2) Either a freezing or antifreeze material cooled (frozen) in afreezer (at approximately −18° C.) or both was/were attached around thewine bottle.

(3) A thermal insulator was attached around the cold storage material(i.e., either a cooled (frozen) freezing or antifreeze material or both)on the bottle. The thermal insulator was general-purpose “AL vapordeposition+foamed PE.”

(4) The wine bottle was put in a 25° C. thermal insulation chamber.Changes in water temperature in the middle portion of the bottle weremeasured.

Evaluation Method I

FIG. 20 is a diagram depicting an evaluation method in accordance withComparative Experiment I. The time for the liquid temperature to reachthe target temperature from the start of wine cooling (time to targettemperature) and the holding time were measured. The target temperaturewas a maximum optimum drinking temperature for red wine (18° C.).Results obtained by Evaluation Method I will be hereinafter referred toas Evaluation Results I.

[2] Comparative Experiment II Procedures II

(1) A wine bottle (content: 750 mL of water) was prepared in which waterwas maintained at an optimum drinking temperature (14 to 18° C.).

(2) Either a freezing or antifreeze material cooled (frozen) in afreezer (at approximately 3 to 5° C.) or both was/were attached aroundthe wine bottle.

(3) A thermal insulator was attached around the cold storage material(i.e., either a cooled (frozen) freezing or antifreeze material or both)on the bottle. The thermal insulator was general-purpose “AL vapordeposition+foamed PE.”

(4) The wine bottle was put in a 25° C. thermal insulation chamber.Changes in water temperature in the middle portion of the bottle weremeasured.

Evaluation Method II

FIG. 21 is a diagram depicting an evaluation method in accordance withComparative Experiment II. The liquid temperature holding time from thestart of wine cooling (“holding time”) was measured. The holdingtemperature here was a maximum optimum drinking temperature for red wine(18° C.). Results obtained by Evaluation Method II will be hereinafterreferred to as Evaluation Results II.

FIG. 22 is a table listing the compositions and structures of antifreezeand freezing materials in accordance with Comparative Examples 1 to 4and Examples 1 to 4. Antifreeze and freezing materials were prepared inComparative Examples 1 to 4 and Examples 1 to 4 as shown in FIG. 22, andEvaluations I and II were performed by Procedures I and II describedabove. Each cold storage pack was attached in a different manner inComparative Examples 1 to 4 and Examples 1 to 4 as shown in FIG. 22.

Comparative Example 1

FIG. 23 is a schematic illustration of how an antifreeze material ispoured and packaged in Comparative Example 1.

(A) Put tap water and NaCl (sodium chloride) into a stirring chamber andstir the content at 150 rpm/10 min. to dissolve the sodium chloride andobtain a 23 wt % aqueous solution of NaCl.

(B) Turn on a pump. Pack, in a film, the aqueous solution prepared in(A) using a vertical form-fill seal machine, to fabricate an antifreezemember (thermal storage package, a total weight of 300 grams). A film ofONY_10 um/LLDPE_50 um was used as the film in the packing.

Results of evaluation in Comparative Example 1 are presented anddiscussed next. FIG. 24A is a diagram representing Evaluation Results Iobtained in Comparative Example 1. The diagram demonstrates that theantifreeze member attaches well to the wine bottle. However, since thematerials do not freeze, the antifreeze member has a low coolingcapability, failing to cool the content down to its maximum optimumdrinking temperature of 18° C.

FIG. 24B is a diagram representing Evaluation Results II obtained inComparative Example 1. The diagram demonstrates that the antifreezemember attaches well to the wine bottle. However, since the materials donot freeze, the antifreeze member has a low cooling capability, allowingliquid temperature to rise with time. The antifreeze member can keep thered wine at or below its maximum optimum drinking temperature of 18° C.for no longer than 30 minutes.

Comparative Example 2

A freezing material was prepared containing a 41 wt % aqueous solutionof TBAB (tetrabutylammonium bromide) by the same procedures as inComparative Example 1. A freezing member (thermal storage package, atotal weight of 300 grams) was fabricated using a stirring chamber and apackaging machine.

Results of evaluation in Comparative Example 2 are presented anddiscussed next. FIG. 25A is a diagram representing Evaluation Results Iobtained in Comparative Example 2. The diagram demonstrates that sincethe materials produce freezing latent heat, the freezing member has ahigher cooling capability than Comparative Example 1, enabling the redwine to reach an optimum drinking temperature. However, since thematerials are frozen, the freezing member attaches poorly to the winebottle. Both the time to target temperature and the holding time areinsufficient.

FIG. 25B is a diagram representing Evaluation Results II obtained inComparative Example 2. The diagram demonstrates that since the materialsproduce melting latent heat at approximately 12° C., the red wine can bemaintained at an optimum drinking temperature for approximately 100minutes from the start of the measurement. However, this structure aloneis short of maintaining wine that is initially around normal temperatureat a proper optimum drinking temperature (14 to 18° C.), similarly toEvaluation Results I of Comparative Example 2.

Comparative Example 3

FIG. 26A is a schematic illustration of how a cold storage pack isfabricated in Comparative Example 3. FIG. 26B is a plan view ofComparative Example 3. FIG. 26C is a side view of Comparative Example 3.An antifreeze material (23 wt % aqueous solution of NaCl (sodiumchloride)) was prepared by the same method as in Comparative Example 1.A freezing material (41 wt % aqueous solution of TBAB(tetrabutylammonium bromide)) was prepared by the same method as inComparative Example 2. A pack-in-pack cold storage member (cold storagepack) containing, in a film pack, an antifreeze material and apacked-in-film cold storage material was fabricated using a verticalform-fill seal machine shown in FIG. 26A. A film of ONY_10 um/LLDPE_50um was used in the packing.

Results of evaluation in Comparative Example 3 are presented anddiscussed next. FIG. 27A is a diagram representing Evaluation Results Iobtained in Comparative Example 3. The diagram demonstrates that thecombination of an antifreeze material and a freezing material in whichthe antifreeze material attaches well to the wine bottle and thefreezing material achieves sufficient cooling performance remarkably andadvantageously reduces time to target temperature from 50 minutes inComparative Example 2 to 25 minutes. The combination also improvesholding time from 40 minutes to 95 minutes. In this structure, however,the freezing material and the antifreeze material are packaged in onefilm pack, but not fixed. A gap therefore forms as shown in FIG. 11C,which decreases heat exchange efficiency.

FIG. 27B is a diagram representing Evaluation Results II obtained inComparative Example 3. The diagram demonstrates that the combination ofan antifreeze material and a freezing material in which the antifreezematerial attaches well to the wine bottle and the freezing materialachieves sufficient cooling performance achieves a sufficient reachedtemperature of 14° C. in comparison with Comparative Examples 1 and 2and a holding time equivalent to that in Comparative Example 2. However,this structure forms a gap similarly to Evaluation Results I ofComparative Example 3, which decreases heat exchange efficiency.

Comparative Example 4

A cold storage member (cold storage pack) was fabricated in a stirringand press-through-packing machine. The antifreeze material was a 23 wt %aqueous solution of NaCl (sodium chloride), and the freezing materialwas a 20 wt % aqueous solution of KCl (potassium chloride).

Results of evaluation in Comparative Example 4 are presented anddiscussed next. FIG. 28A is a diagram representing Evaluation Results Iobtained in Comparative Example 4. Comparative Example 4 employspress-through-packing as well as the combination of an antifreezematerial and a freezing material in which the antifreeze materialattaches well to the wine bottle and the freezing material achievessufficient cooling performance. This structure provides a solution tothermal loss between the antifreeze material and the freezing material,which has been a problem of pack-in-pack structures. The diagram howeverdemonstrates that the selection of a low-phase-transition-temperaturematerial like KCl (melting point: −11° C.) as a freezing materialreduces liquid temperature noticeably below the optimum drinkingtemperature (14 to 18° C.) of red wine, failing to maintain red wine atthe optimum drinking temperature (14 to 18° C.). Similar results wereobtained when the freezing material was replaced with water.

FIG. 28B is a diagram representing Evaluation Results II obtained inComparative Example 4. This diagram also demonstrates that the selectionof a low-phase-transition-temperature material like KCl (melting point:−11° C.) as a freezing material reduces liquid temperature noticeablybelow the optimum drinking temperature (14 to 18° C.) of red wine,failing to maintain red wine at the optimum drinking temperature (14 to18° C.).

Example 1

A cold storage member (cold storage pack) was fabricated in a stirringand press-through-packing machine. The antifreeze material was a 23 wt %aqueous solution (150 grams) of NaCl, and the freezing material was a 41wt % aqueous solution (150 grams) of TBAB.

Results of evaluation in Example 1 are presented and discussed next.FIG. 29A is a diagram representing Evaluation Results I obtained inExample 1. Example 1 employs press-through-packing. The diagramdemonstrates that this structure advantageously reduces time to targettemperature from 25 minutes in Comparative Example 3 to 20 minutes andalso improves holding time from 95 minutes in Comparative Example 3 to120 minutes.

FIG. 29B is a diagram representing Evaluation Results II obtained inExample 1. Example 1 employs press-through-packing. The diagramdemonstrates that this structure improves holding time from 105 minutesin Comparative Example 3 to 120 minutes.

Example 2

A cold storage member (cold storage pack) was fabricated in a stirringand press-through-packing machine. The antifreeze material was a 23 wt %aqueous solution (100 grams) of NaCl, and the freezing material was a 41wt % aqueous solution (150 grams) of TBAB.

Results of evaluation in Example 2 are presented and discussed next.FIG. 30A is a diagram representing Evaluation Results I obtained inExample 2. The diagram demonstrates that the reduction of antifreezematerial from 150 grams to 100 grams increases the heat exchangeefficiency from the freezing material to the bottle and therebyincreases holding time, whereas the reduction of antifreeze materialreduces the level of total heat capacity available for cooling andthereby increases time to target temperature. The improvement of theheat exchange efficiency reduces reached temperature below Example 1.

FIG. 30B is a diagram representing Evaluation Results II obtained inExample 2. The diagram demonstrates that the reduction of antifreezematerial from 150 grams to 100 grams improves the heat exchangeefficiency from the freezing material to the wine bottle and therebyincreases holding time.

Example 3

A cold storage member (cold storage pack) was fabricated in a stirringand press-through-packing machine. The antifreeze material was a 23 wt %aqueous solution (300 grams) of NaCl, and the freezing material was a 41wt % aqueous solution (150 grams) of TBAB.

Results of evaluation in Example 3 are presented and discussed next.FIG. 31A is a diagram representing Evaluation Results I obtained inExample 3. The diagram demonstrates that the increase of antifreezematerial from 150 grams to 300 grams decreases the heat exchangeefficiency from the freezing material to the wine bottle and therebyreduces holding time, whereas the increase of antifreeze materialincreases the level of total heat capacity available for cooling andthereby reduces time to target temperature. The decrease in the heatexchange efficiency increases reached temperature above Example 1.

FIG. 31B is a diagram representing Evaluation Results II obtained inExample 3. The diagram demonstrates that the increase of antifreezematerial from 150 grams to 300 grams decreases the heat exchangeefficiency from the freezing material to the wine bottle and therebyreduces holding time.

Example 4

A cold storage member (cold storage pack) was fabricated in a stirringand press-through-packing machine. The antifreeze material was a 23 wt %aqueous solution (150 grams) of NaCl, and the freezing material was acold storage pack containing 200 grams of a viscosity-increased materialprepared by adding, to a 41 wt % aqueous solution of TBAB, CMC in 5 wt%. The increased viscosity improved the container filling rate by 20%from 60% to 80%.

Results of evaluation in Example 4 are presented and discussed next.FIG. 32A is a diagram representing Evaluation Results I obtained inExample 3. The diagram demonstrates that the increased viscosity,improving the filling rate for the freezing material, slightly increasesholding time over Example 1.

FIG. 32B is a diagram representing Evaluation Results II obtained inExample 4. The diagram demonstrates that the increased viscosity,improving the filling rate for the freezing material, slightly increasesholding time over Example 1, similarly to Evaluation Results I obtainedin Example 4.

FIG. 33 is a table summarizing results of Comparative Examples 1 to 4and Examples 1 to 4. The results of evaluation demonstrate that theantifreeze material is preferably a 23 wt % aqueous solution of NaCl,the freezing material is preferably a 41 wt % aqueous solution of TBAB,and the cold storage pack is preferably provided in the form ofpress-through-packing (deep-drawing container) employed in ComparativeExample 4 in view of heat exchange efficiency as described earlier. Itis also demonstrated that Examples 1 and 3 achieve the targetspecifications for a red wine server in accordance with the presentembodiment.

FIGS. 34A to 34C are graphs each prepared from results of Examples 1 to3 to represent a relationship between the amount of an antifreezematerial and a performance thereof (time to target temperature, holdingtemperature, and reached temperature). Referring to FIGS. 34A to 34C, anexcess amount of antifreeze material, from the viewpoint of its heatexchange with the freezing material, is likely to lower holding time andraise reached temperature. On the other hand, an insufficient amount ofantifreeze material, from the viewpoint of its attachment and total heatcapacity, is likely to increase time to target temperature. Theseresults suggest that the amount of antifreeze material that reasonablysatisfies these performance requirements is 150 grams.

Optimizing Amount of Antifreeze Material

Now, fixing the amount of freezing material at 100 grams, optimizationis discussed of the amount of antifreeze material in a system in which abottle of red wine (750 mL) initially at normal temperature (around 25°C.) is cooled to an optimum drinking temperature of red wine (14 to 18°C.). With the amount of freezing material being fixed at 100 grams,changes in wine temperature were measured for different amounts ofantifreeze material: (1) 50 grams. (2) 100 grams, (3) 150 grams, (4) 200grams, and (5) 500 grams. The packaging member (thickness=50 um) for theantifreeze material had a thermal conductivity of 0.33 W/m·K.

FIG. 35A is a graph representing changes in wine temperature fordifferent amounts (1) to (5) of an antifreeze material, with the amountof freezing material being fixed at 100 grams. FIG. 35B is a graphrepresenting a relationship between the time taken for wine to reach 18°C. and the amount of an antifreeze material.

As demonstrated in FIGS. 35A and 35B, the time taken for red wine toreach an optimum drinking temperature (14 to 18° C.) tends to decreasewith an increase in the amount of antifreeze material, but no longerdecrease if the amount of antifreeze material is in excess of aparticular amount (200 grams). These findings appear to suggest thatbecause the quantity of heat that can be transferred to the bottle islimited, an increase in the amount of antifreeze material in excess of aparticular amount only adds to the thickness and does not contribute tothe heat transfer to the bottle. The findings also suggest that the timetaken for red wine to reach an optimum drinking temperature (14 to 18°C.) exceeds 20 minutes if the amount of antifreeze material is less than50 grams. Therefore, the amount of antifreeze material is preferablyfrom 50 grams to 200 grams, inclusive. For optimum rapid coolingcapability, the amount of antifreeze material is preferably from 100grams to 200 grams, inclusive.

Optimizing Thermal Conductivity of Packaging Member

A description will be given of results of experiments in which thepackaging material for packaging the antifreeze material and thefreezing material (especially, the antifreeze material) was changed inthermal conductivity under the optimal conditions (100 grams of freezingmaterial and 200 grams of antifreeze material) that were discovered inthe investigation of the amount of antifreeze material. In a system inwhich a bottle of red wine (750 mL) initially at normal temperature(around 25° C.) is cooled to an optimum drinking temperature of red wine(14 to 18° C.), changes in wine temperature were measured for differentthermal conductivities of packaging member: (1) 0.1 W/m·K, (2) 0.25W/m·K, (3) 1.0 W/m·K, (4) 5.0 W/m·K, (5) 50 W/m·K, and (6) 100 W/m·K.

FIG. 36A is a graph representing changes in wine temperature forpackaging members that have different thermal conductivities (1) to (6).FIG. 36B is a graph representing a relationship between the time takenfor wine to reach 18° C. and the thermal conductivity of packagingmaterial.

As demonstrated in FIGS. 36A and 36B, the time taken for red wine toreach an optimum drinking temperature (14 to 18° C.) tends to decreasewith an increase in the thermal conductivity of packaging material, buthardly change where the thermal conductivity is greater than or equal to1.0 W/m·K. The packaging material for packaging the antifreeze materialand the freezing material (especially, the antifreeze material)therefore preferably has a thermal conductivity of greater than or equalto 1.0 W/m·K. It is also preferable to use aluminum (AL), which has ahigh thermal conductivity (250 W/m·K), as a packaging member. Somematerials such as gold and silver have a higher thermal conductivitythan aluminum. It is however not practical to use these materials as apackaging member because they may have too high a thermal conductivityand cause heat dissipation/loss to the outside of the system.

Rapid cooling capability was also investigated in relation to the amountof antifreeze material and the thermal conductivity of packaging member.FIG. 37 is a schematic illustration of the investigation. Wine (physicalproperties: water (e.g., specific heat); quantity: 500 mL) was in a winebottle 80 (substance: glass; thickness: 3 mm, external dimensions:Ø76×200 mm). An antifreeze material layer 83 and a freezing materiallayer 85 were disposed around the wine bottle 80.

The antifreeze material layer 83, weighing 100 to 200 grams and packagedin a film, had a thickness of 50 um and external dimensions of Ø200×234mm. The freezing material layer 85, weighing 100 to 200 grams andpackaged in a film, had a thickness of 50 um and external dimensions ofØ200×256 mm (indirect section had a width of 10 mm×6 sites). FIG. 38 isa table summarizing the weights of antifreeze and freezing materialsused and the compositions of packaging materials.

Rapid cooling capability was investigated by the following procedures.

(A) Antifreeze and freezing materials packed in a film were frozen in afreezer (−18° C.).

(B) The antifreeze and freezing materials were attached to a bottle ofred wine (500 mL) that was at normal temperature (around 25° C.).Changes in liquid wine temperature in the wine bottle were measured.

FIG. 39 is a table summarizing the measurements of times to targettemperature and holding times for different combinations of compositionsof packaging materials and weights of antifreeze and freezing materialsused. FIG. 40 is a graph representing changes in liquid wine temperaturefor such combinations. These sets of data demonstrate that the use ofhigh thermal conductivity materials as packaging members can furtherimprove time to target temperature and holding time.

FIG. 41 is a set of diagrams representing liquid wine temperaturedistributions under Set of Conditions 2. Specifically, FIG. 41conceptually represents temperature distributions in a verticalcross-sectional plane of a wine bottle. Under Set of Conditions 2, abottle of red wine (500 mL) initially at normal temperature (around 25°C.) reached an optimum drinking temperature of red wine (14 to 18° C.)as quickly as in 12 minutes and thereafter remained at the optimumdrinking temperature of red wine (14 to 18° C.) for 122 minutes.

The temperature changes shown in FIG. 41 indicate that the liquidtemperature was 2.981e+002 [K] (24.95° C.) throughout the inside of thewine bottle, except for 2.551e+002 [K] (−18.05° C.) near the wine bottlewall, at minute 0 from the attachment of the antifreeze and freezingmaterial layers to the wine bottle. However, 10 minutes later, theliquid temperature was 2.874e+002 [K] (14.25° C.) inside the winebottle. After that, the red wine remained cooled to the optimum drinkingtemperature (from 14 to 18° C.).

Concentration of Aqueous Solution of TBAB

FIG. 42 is a set of diagrams representing results of investigation intoTBAB's concentration dependency. FIG. 42 is a set of graphs representinga relationship between TBAB concentration and extrapolated onsettemperature of melting. FIG. 42 indicates that the extrapolated onsettemperature of melting has a peak at approximately 0° C. for TBABconcentration (1), at 6 to 10° C. for TBAB concentration (2), and at 10to 12° C. for TBAB concentration (3). FIG. 43 indicates that when theTBAB concentration is less than or equal to 15 wt %, the freezingmaterial produces latent heat only at approximately 0° C. This meansthat when the TBAB concentration is less than or equal to 15 wt %, thered wine cannot be maintained at an optimum drinking temperature (from14 to 18° C.). The TBAB concentration is preferably greater than orequal to 20 wt % and less than or equal to 41 wt %, in order to keep redwine at an optimum drinking temperature (from 14 to 18° C.).

Seventh Embodiment

In an embodiment of the present invention, the cold storage material maybe attached approximately half around the wine bottle, so that the labelon the red wine bottle is visible while being cooled. FIGS. 44A and 44Bare schematic illustrations of the structure of a red wine server inaccordance with a seventh embodiment. A structure of the presentembodiment is described below.

Structure of Red Wine Server in Accordance with Seventh Embodiment

-   -   Cold storage material: TBAB_41 wt %+water_60 wt %    -   Packaging material: ONY_10 um/LLDPE_50 um    -   Weight: 200 grams    -   Shape: 200 mm (Height)×150 mm (Width)×10 mm (Thickness)        (composed of four vertical sections)

Cool Storage Capability

The cool storage capability of a red wine server in accordance with theseventh embodiment was measured by the following procedures.

(A) A wine bottle (water: 750 mL) was maintained at 15° C.

(B) A red wine server of the second embodiment was preprocessed at 5° C.prior to freezing.

(C) Temperature inside the bottle was measured in a normal temperatureenvironment (around 25° C.).

FIG. 45 is a diagram representing the measurements of the cool storagecapability of the red wine server in accordance with the seventhembodiment. FIG. 45 demonstrates that the red wine is maintained at anoptimum drinking temperature (from 14 to 18° C.) for more than 150minutes.

This structure is capable of maintaining red wine at an appropriatetemperature (from 14 to 18° C.) and also rendering the wine bottle labelvisible.

An embodiment of the present invention may be used with ale beer havingan optimum drinking temperature at around 13° C. and Japanese sake ofthose types that are enjoyable at cool temperature (around 15° C.), aswell as with red wine.

The present invention, in an embodiment thereof, may be directed to (1)a cooler container that adjusts temperature of an object to be cooledthat includes a beverage or food product, the cooler container having atleast a region with a hollow structure, the cooler container including:a thermal storage layer in the region, the thermal storage layercontaining a freezing material that changes phase at a specifictemperature; and at least one buffer layer in the region, the at leastone buffer layer being separated from the thermal storage layer in theregion and containing an antifreeze material that is a fluid at a phasetransition temperature of the freezing material, wherein the at leastone buffer layer transfers heat from the object to be cooled to thethermal storage layer and vice versa.

This structure, including at least one intervening buffer layer,regulates in accordance with ambient temperature the amount of heateither absorbed or released by the thermal storage layer and can hencerender the temperature of an outer surface on the buffer layer side ofthe container differ from the melting point of the freezing material. Inaddition, the temperature of the outer surface on the buffer layer sideof the container can be adjusted appropriately by adjusting thethickness of the at least one buffer layer. Therefore, it is possible todeliver and maintain a suitable temperature for various food materialsby simply changing either the amount of the freezing material or thethickness of the buffer layer, without having to replace the freezingmaterial with a freezing material of another type.

(2) In the cooler container in accordance with an embodiment of thepresent invention, the antifreeze material has a lower specific gravitythan does the freezing material.

In this structure, the thermal storage layer is formed in the lowerlayer of the hollow region of the container body, and the buffer layeris formed in the upper layer thereof, without having to divide thehollow region. The thermal storage layer and the buffer layer can beprovided in a simple and convenient manner.

(3) In the cooler container in accordance with an embodiment of thepresent invention, the freezing material includes water.

In this structure, the thermal storage layer can be easily formed. Thestructure also achieves improved safety for use with food.

(4) In the cooler container in accordance with an embodiment of thepresent invention, the antifreeze material includes air.

This structure eliminates the need for the preparation and injection ofan antifreeze material. Only a freezing material needs to be injected ina suitable amount in air during the manufacture of the cooler container.The structure also achieves improved safety for use with food.

(5) The cooler container in accordance with an embodiment of the presentinvention has at least one through hole extending through the region toan outside of the cooler container and further includes a plugconfigured to close the through hole.

This structure allows the freezing and antifreeze materials to beinjected into the region through the through hole. If the plugconfigured to close the through hole can be opened and closed again, theuser can adjust the amounts of the freezing and antifreeze materials.

(6) The cooler container in accordance with an embodiment of the presentinvention has a scale for a volume of the freezing material or of theantifreeze material or for a predicted temperature of a surface to be incontact with the object to be cooled, the predicted temperaturecorresponding to the volume.

This structure facilitates the adjustment of the amounts of the freezingand antifreeze materials.

(7) In the cooler container in accordance with an embodiment of thepresent invention, the at least one buffer layer includes a plurality ofbuffer layers each having a surface to be in contact with the object tobe cooled, each surface being separated by a different distance from thecold storage layer.

This structure renders a plurality of surface temperatures availablewith a single cooler container, which can in turn maintain a pluralityof food materials at different suitable temperatures.

(8) In the cooler container in accordance with an embodiment of thepresent invention, the region includes: a first container sectionforming the thermal storage layer containing the freezing material; anda second container section forming the at least one buffer layercontaining the antifreeze material.

This structure prohibits the freezing and antifreeze materials to comeinto contact with each other, which in turn enables use of variouscombinations of freezing and antifreeze materials.

(9) The present invention, in an embodiment thereof, is directed to acold tray to be used in the cooler container described in any one of (1)to (8) above, the cold tray including a food placement section on whichthe object to be cooled is to be placed with a surface of the at leastone buffer layer intervening therebetween, the food placement sectionincluding a part of a surface of the cooler container.

This structure enables use of the cooler container as it is as a coldtray. The object to be cooled can hence be maintained at an adjustedtemperature of the surface of the at least one buffer layer.

(10) The cold tray in accordance with an embodiment of the presentinvention further includes: a cooler container; an external packagingsection configured to house the cooler container: and a fixing sectionconfigured to fix the cooler container and the external packagingsection.

This structure enables the cooler container to be detached and attachedagain. The temperature of the cold tray can be adjusted by replacing thecooler container with another one.

(11) The present invention, in an embodiment thereof, is directed to ared wine server including at least one cold storage pack for red winetemperature management, the at least one cold storage pack including: afirst container section containing a freezing material that changesphase at a specific temperature that falls in a range of temperaturesuitable for cooling of red wine; a second container section enclosed bythe first container section, the second container section containing anantifreeze material that remains in liquid phase at a phase transitiontemperature of the freezing material; and a lid member configured toclose the first container section, wherein the second container section,when used, is in contact with a wine bottle.

This structure enables the antifreeze material to remain in liquid phaseat the phase transition temperature of the freezing material and thesecond container section to come into contact with the wine bottle. Thesecond container section can thereby be brought into intimate contactwith the wine bottle. As a result, the structure reliably transmits thesensible heat stored by the antifreeze material to the red wine. Redwine initially at normal temperature (around 25° C.) can be hencequickly brought to a desirable temperature. The structure also reliablytransmits the sensible and latent heat stored by the freezing materialto the red wine via the antifreeze material. Red wine can be hencehelped to be quickly brought to a desirable temperature. The reliabletransmission of the latent heat stored by the freezing material to redwine enables the red wine to be maintained at the desirable temperaturefor an extended period of time.

(12) In the red wine server in accordance with an embodiment of thepresent invention, the freezing material and the antifreeze material,when combined, weigh not more than 300 grams, and the antifreezematerial weighs not less than 100 grams and not more than 200 grams.

This structure can bring 500 to 750 mL of red wine to an optimumdrinking temperature (from 14 to 18° C.) within 20 minutes.

(13) In the red wine server in accordance with an embodiment of thepresent invention, each of the first and second container sections ismade of a material having a thermal conductivity of not less than 1.0W/m·K and not more than 250.0 W/m·K.

This structure enables efficient heat exchange between the wine bottleand the antifreeze material, which in turn increases a rapid coolingrate and improves cooling effects in a desirable temperature range.

(14) In the red wine server in accordance with an embodiment of thepresent invention, each of the first and second container sections is adeep-drawing container with a flange section, and the first containersection has the flange section thereof joined to the lid member.

This structure fixes the positional relationship of the first and secondcontainer sections, which can in turn improve cooling capability andtemperature maintaining capability.

(15) In the red wine server in accordance with an embodiment of thepresent invention, the flange section of the first container section hasin a part thereof a through hole in which the second container sectionhas the flange section thereof directly joined to the lid member.

This structure, in which the second container section has the flangesection thereof directly joined to the lid member, can improve packagestrength and prevent the freezing and antifreeze materials from leakingout of the respective container sections.

(16) In the red wine server in accordance with an embodiment of thepresent invention, the freezing material contains an aqueous solution oftetrabutylammonium bromide that has a concentration of not less than 20wt % and not more than 41 wt %.

This structure enables exploitation of latent heat in maintaining redwine at an optimum drinking temperature (from 14 to 18° C.) if the coldstorage pack is cooled in a refrigerator (approximately 3 to 5° C.)before use and enables exploitation of sensible heat in rapidly coolingred wine to an optimum drinking temperature (from 14 to 18° C.) if thecold storage pack is cooled in a freezer (approximately −18° C.) beforeuse. Additionally, tetrabutylammonium bromide is non-flammable andtherefore highly safe.

(17) In the red wine server in accordance with an embodiment of thepresent invention, the freezing material additionally contains 2.0 wt %to 5.0 wt % sodium carbonate and either 1.5 wt % to 5.0 wt % sodiumtetraborate or 3.0 wt % to 10.0 wt % disodium hydrogen phosphate.

This structure can prevent supercooling of the freezing material. Theaddition of a supercooling inhibitor to the freezing material composedof an aqueous solution of tetrabutylammonium bromide also enables thefreezing material to be frozen at or above 0° C.

In the present embodiment, as described so far, the antifreeze materialremains in liquid phase at the phase transition temperature of thefreezing material, and the second container section is brought intocontact with the wine bottle. The second container section can therebybe brought into intimate contact with the wine bottle. As a result, thesensible heat stored by the antifreeze material is reliably transmittedto red wine, so that the red wine initially at normal temperature(around 25° C.) can be quickly brought to a desirable temperature.Furthermore, the sensible and latent heat stored by the freezingmaterial is reliably transmitted to the red wine via the antifreezematerial, so that the red wine can be helped to be quickly brought to adesirable temperature. The latent heat stored by the freezing materialis reliably transmitted to the red wine, so that the red wine can bemaintained at a desirable temperature for an extended period of time. Inaddition, since the positional relationship of the first and secondcontainer sections is fixed, cooling capability and temperaturemaintaining capability for red wine can be improved.

The use as a freezing material of a cold storage material that melts ator below the optimum drinking temperature (from 14 to 18° C.) of redwine and the use as an antifreeze material of a cold storage materialthat solidifies in a temperature range below a temperature range (−18 to−20° C.) of a freezer enable temperature management suited for red wine.

The description so far has focused on cooling of food and likematerials. If the freezing material is made of such a suitablealternative material as to provide a higher temperature than the phasetransition temperature of the freezing material, the food and likematerials can be kept warm.

This international application claims priority to Japanese patentapplication. Tokugan, No. 2016-128151 filed Jun. 28, 2016 and Japanesepatent application, Tokugan, No. 2017-009741 filed Jan. 23, 2017, theentire contents of which are incorporated herein by reference.

REFERENCE SIGNS LIST

-   1 Cold Storage Pack-   3 First Deep-drawing Container, First Container Section-   3 a First Cold Storage Material, Freezing Material-   3 b Flange Section-   5 Second Deep-drawing Container, Second Container Section-   5 a Second Cold Storage Material, Antifreeze Material-   5 b Flange Section-   7 Lid Member-   8 Through Hole-   9 Cavity Layer-   10 Wine Bottle-   30 Vacuum-molding Metal Mold-   31 Hard Film-   50 Vacuum-molding Metal Mold-   51 Soft Film-   80 Wine Bottle-   83 Antifreeze Material Layer-   85 Freezing Material Layer-   100 Cooler Container-   110 Container Body-   120 Thermal Storage Layer-   130 Buffer Layer-   140 Placement Surface-   150 Freezing Material-   160 Antifreeze Material-   170 Injection Hole-   180 Scale-   190 Plug-   200 Cutting Board-   210 Cold Tray-   220 External Packaging Section-   230 Fixing Section-   240 Upper Tray-   250 Lower Tray-   260 Spacer-   270 Freezing Material Pack

1. A cooler container that adjusts temperature of an object to be cooledthat includes a beverage or food product, the cooler containercomprising: a container body having therein at least a region with ahollow structure; a thermal storage layer in the region, the thermalstorage layer containing a freezing material that changes phase at aspecific temperature; and a buffer layer in the region, the buffer layerbeing separated from the thermal storage layer in the region andcontaining an antifreeze material that is a fluid at a phase transitiontemperature of the freezing material, wherein: the buffer layertransfers heat from the object to be cooled to the thermal storage layerand vice versa; and the container body is formed of a material thatmaintains a shape of the region.
 2. The cooler container according toclaim 1, wherein the antifreeze material has a lower specific gravitythan does the freezing material.
 3. The cooler container according toclaim 1, wherein the freezing material comprises water.
 4. The coolercontainer according to claim 1, wherein the antifreeze materialcomprises air.
 5. The cooler container according to claim 1, wherein thecooler container has at least one through hole extending through theregion to an outside of the cooler container, the cooler containerfurther comprising a plug configured to close the through hole.
 6. Thecooler container according to claim 1, having a scale for a volume ofthe freezing material or of the antifreeze material or for a predictedtemperature of a surface to be in contact with the object to be cooled,the predicted temperature corresponding to the volume.
 7. The coolercontainer according to claim 1, the buffer layer decreases in thicknessin steps or gradually.
 8. The cooler container according to claim 1,wherein the region includes: a first container section forming thethermal storage layer containing the freezing material; and a secondcontainer section forming the buffer layer containing the antifreezematerial.
 9. A cold tray comprising the cooler container according toclaim 1, the cooler container having a surface to be in contact with theobject to be cooled, the surface providing a food placement section onwhich the object to be cooled is to be placed with a surface of thebuffer layer intervening therebetween.
 10. The cold tray according toclaim 9, further comprising: an external packaging section configured tohouse the cooler container; and a fixing section configured to fix thecooler container and the external packaging section.
 11. A red wineserver comprising the cooler container according to claim 1 for red winetemperature management using the cooler container, the cooler containercomprising: a first container section including the thermal storagelayer in the hollow structure region; and a second container sectionenclosed by the first container section, the second container sectionincluding the buffer layer, the freezing material changing phase at aspecific temperature that falls in a range of temperature suitable forcooling of red wine; and a lid member configured to close the firstcontainer section, wherein the second container section, when used, isin contact with a wine bottle.
 12. The red wine server according toclaim 11, wherein the freezing material and the antifreeze material,when combined, weigh not more than 300 grams, and the antifreezematerial weighs not less than 100 grams and not more than 200 grams. 13.The red wine server according to claim 11, wherein each of the first andsecond container sections is made of a material having a thermalconductivity of not less than 1.0 W/m·K and not more than 250.0 W/m·K.14. The red wine server according to claim 11, wherein each of the firstand second container sections is a deep-drawing container with a flangesection, and the first container section has the flange section thereofjoined to the lid member.
 15. The red wine server according to claim 14,wherein the flange section of the first container section has in a partthereof a through hole in which the second container section has theflange section thereof directly joined to the lid member.
 16. The redwine server according to claim 11, wherein the freezing materialcontains an aqueous solution of tetrabutylammonium bromide that has aconcentration of not less than 20 wt % and not more than 41 wt %. 17.The red wine server according to claim 11, wherein the freezing materialadditionally contains 2.0 to 5.0 wt % sodium carbonate and either 1.5 to5.0 wt % sodium tetraborate or 3.0 to 10.0 wt % disodium hydrogenphosphate.
 18. The cooler container according to claim 1, wherein thematerial of the container body contains a thermochromic substance thatchanges color in accordance with temperature.
 19. The cooler containeraccording to claim 1, further comprising a sticker attached to thecontainer body, the sticker being formed of a thermochromic substancethat changes color in accordance with temperature.
 20. The coolercontainer according to claim 9, wherein the thermal storage layerincreases in thickness in steps or gradually so as to match the bufferlayer and has a flat surface to be in contact with the object to becooled.